Reviewed: Oct. 5, 2009

I make these exactly the same way, except I refrigerate the dough for 3-24 hours.

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Reviewed: May 2, 2007

I've been making this recipe for years from the Taste of Home cookbook. Thank you so much for an outstanding recipe. It is one of our favorite Christmast cookies!

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Zsuzsa

Cooking Level: Expert

Home Town: Tiszaujvaros, Borsod-Abaúj-Zemplén, Hungary

Living In: Irvine, California, USA

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Reviewed: Dec. 12, 2006

This was an amazing recipe. Although I am slightly phobic about using yeast, I found that this recipe was incredibly easy and absolutely delicious. I needed to add a half teaspoon of honey to the water to proof the yeast and sifted more powdered sugar on the cookies while still warm. These are a definite keeper!

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